A high-quality cheese stemming from an ancient farming culture. Obtained from whole sheep’s milk from flocks roaming free in the extensive open pasturelands of Sardinia.
Characteristics: Medium-hard cheese. Cylindrical shape, with flat top and bottom and straight heel. The rind is smooth and straw-yellow. The paste is white to straw yellow, compact with sparse eyes and firm. The taste is aromatic, delicate and intense at the same time.
Ingredients: sheep’s milk, salt, calf rennet, lactic starter.
Maturing: 5-12 months minimum.